Pressure Cooker Smoky Ham Hock & Pinto Bean Soup

• Gluten free

• Meat

  • 1 Ham hock (2 pounds, smoked

• Produce

  • 2 Bay leaves
  • 6 Garlic cloves
  • 1 Garnish with cilantro and minced tomatoes
  • 1 Onion, small
  • 1 pinch Oregano, dried
  • 2 cups Pinto beans

• Canned Goods

  • 5 cups Chicken stock, homemade unsalted

• Baking & Spices

  • 1 pinch Black pepper, ground
  • 1 Kosher salt

• Nuts & Seeds

  • 1 tsp Cumin, powder

Found on pressurecookingtoday.com

Directions

• Dump & Go Version Clean pinto beans with cold running tap water. Place all ingredients (smoked ham hock, onion, garlic cloves, cumin powder, dried oregano, ground black pepper, bay leaves, pinto beans, and unsalted chicken stock) into your pressure cooker. Lock the pressure cooker’s lid in place and pressure cook at High Pressure for 50 minutes. Turn off the heat and do a full Natural Release (roughly 20 minutes). Season with kosher salt Garnish with cilantro and minced tomatoes. More Texture & Flavors Version Clean pinto beans with cold running tap water. Place smoked ham hock, onion, garlic cloves, cumin powder, dried oregano, ground black pepper, bay leaves, 1 cup of pinto beans, and 3 cups of chicken stock into your pressure cooker. Lock the pressure cooker’s lid in place and pressure cook at High Pressure for 10 minutes. Turn off the heat and do a Full Natural Release (roughly 15 minutes). Open the lid carefully and pour in the rest of the pinto beans (1 cup) and 2 cups of water. Lock the pressure cooker’s lid in place and pressure cook at High Pressure for 25 minutes. Turn off the heat and do a Full Natural Release (roughly 20 minutes). Season with kosher salt Garnish with cilantro and minced tomatoes.